Natural Antimicrobials for the Minimal Processing of Foods

Outline:Contains references at the end of each chapter Includes contact information for various contributors Explains in depth the many facets of antimicrobials and food preservation Natural Antimicrobials for the Minimal Processing of Foods discusses their practical application in food preservation. Topics covered include the use of bacteriocins in preserving animal and other food products, the current and future uses of certain preservatives, and the use of natural antimicrobials in edible coatings. Three chapters are devoted to antimicrobials from plants and their use in a wide range of applications. With its practical emphasis and authoritative coverage, this book will be a standard work for the food industry in developing new preservation systems that extend the shelf life of foods without compromising safety or sensory quality.